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Effect of xanthan gum and guar gum on the qualities of boba from germinated brown rice flour and germinated black glutinous rice flour substituted cassava flour | ผลของแซนแทนกัมและกัวร์กัมต่อคุณภาพของเม็ดไข่มุกจากการใช้แป้งข้าวกล้องงอกและแป้งข้าวเหนียวดำงอกทดแทนแป้งมันสำปะหลัง

2023

Tuangrat Sonnak(Kasetsart University, Bangkok (Thailand). Faculty of Agriculture. Department of Home Economics. Food and Nutrition Program) | Rawisara Chuenprapai(Kasetsart University, Bangkok (Thailand). Faculty of Agriculture. Department of Home Economics. Food and Nutrition Program) | Duangkamon Sangteerakij(Nakhon Pathom Rajabhat University, Nakhon Pathom (Thailand). Faculty of Science and Technology. Food Management Program) | Parisut Chalermchaiwat(Kasetsart University, Bangkok (Thailand). Faculty of Agriculture. Department of Home Economics. Food and Nutrition Program)

AGROVOC Keywords
chemicophysical properties food processing foods guar gum ingredients nutritive value organoleptic properties rice flour tapioca xanthan gum
Bibliographic information
ISSN 1906-0432 | 2651-1096
Pagination
14-26
Other Subjects
Sensory quality; Germinated brown rice flour; Physical quality; Boba; Cassava flour; Black germinated glutinous rice flour
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand)
2025-04-25
AGRIS AP
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This bibliographic record has been provided by Kasetsart University

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Links
https://kukr.lib.ku.ac.th/kukr_es/kukr/search_detail/result/428604
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